Category: Crockpot Recipe

Crock Pot or Slow Cooked Flank Steak

3 pounds flank steak salt and ground black pepper to taste 1 large carrot, chopped 1 large onion, chopped 1/4 teaspoon ground dried thyme 1 bay leaf 1/2 cup water 1. Season the flank steak with salt and pepper and place into a slow cooker. Add the carrot and onion; season with thyme and bay. Pour in the water. 2. Cook on High for 4 hours; turn the steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.  

Not-Barbecued Short Ribs

3 large onions, chopped 7 pounds beef short ribs, or more to taste salt and ground black pepper to taste 3 cups water 2 (20 ounce) cans pineapple chunks in juice, undrained 1 1/2 cups brown sugar 7 tablespoons Worcestershire sauce 5 tablespoons ketchup 4 cloves garlic, minced, or more to taste 1 tablespoon dried sage 1 tablespoon dried thyme 1 1/2 teaspoons dry mustard 1. Spread onion into the bottom of the crock of your slow cooker. Season short ribs with salt and pepper; place atop the onion. 2. Mix water, pineapple chunks with juice, brown sugar, Worcestershire sauce, ... Read more

Honey Wheat Bread IV

2 cups scalded milk 2 tablespoons vegetable oil 1/4 cup honey 3/4 teaspoon salt 1 (.25 ounce) package active dry yeast 3 cups whole wheat flour 1 cup all-purpose flour 1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the vegetable oil, honey and salt; let cool until lukewarm. Preheat a 3 1/2 or 5 quart slow cooker and lightly grease the appropriate baking dish. 2. Pour the lukewarm milk mixture into a large bowl. Dissolve the yeast in the milk. Mix in the all-purpose flour and whole wheat flour in 1 ... Read more

Spicy Cranberry Pecan Cornbread Stuffing

10 slices bacon 1/2 cup butter 1 cup chopped celery 2 cloves garlic, minced 1 small onion, chopped 1 cup white wine 1 (16 ounce) can whole berry cranberry sauce 1 (4 ounce) jar diced jalapeno peppers 1 (4 ounce) can diced green chile peppers 1 cup chopped toasted pecans 2 (14 ounce) packages cornbread stuffing mix 1 1/2 cups chicken stock 1. Preheat oven to 375 degrees F (190 degrees C). 2. Place a large skillet over medium heat. Cook the bacon in the skillet until crispy. Lie the cooked bacon on a plate lined with paper towels to ... Read more

Scallop and Shrimp Chowder

4 cups chicken broth 4 potatoes, cut into cubes 1 (14 ounce) can whole kernel corn, drained 1 onion, chopped 1/4 cup flour 1 cup heavy whipping cream 1/2 pound sea scallops 1/2 pound peeled, deveined, and cooked shrimp 1/4 cup dry potato flakes 1/4 teaspoon garlic pepper 1 pinch salt, to taste 1. Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock. 2. Cook on Low until potatoes are tender, about 6 hours. 3. Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 ... Read more

Tangy Vegan Crockpot Corn Chowder

2 (12 ounce) cans whole kernel corn 3 cups vegetable broth 3 potatoes, diced 1 large onion, diced 1 clove garlic, minced 2 red chile peppers, minced 1 tablespoon chili powder 2 teaspoons salt 1 tablespoon parsley flakes black pepper to taste 1 3/4 cups soy milk 1/4 cup margarine 1 lime, juiced 1. Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours. 2. Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold ... Read more

Adrienne’s Overnight Barbecued Beef Sandwiches

1 large onion, chopped 1/2 cup brown sugar 1 teaspoon ground black pepper 1/4 teaspoon salt 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon dried oregano 2 cloves garlic, minced 1 cup ketchup 1/2 cup water 1/2 cup white vinegar 2 tablespoons canola oil 2 tablespoons Worcestershire sauce 3 drops liquid smoke flavoring 1 (3 pound) beef brisket 2 teaspoons cornstarch 10 whole-wheat buns 1. Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the ... Read more

Leek and Potato Chowder

3 leeks 6 tablespoons butter, divided 1/4 cup all-purpose flour 2 (15 ounce) cans chicken broth 5 small red potatoes, peeled and diced 2 slices crispy cooked bacon, chopped salt and ground black pepper to taste 1/2 cup water as needed 1 cup half-and-half 1. Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. ... Read more

Grandma Maul’s Italian Beef

1 (4 pound) boneless beef chuck roast 1/2 cup all-purpose flour salt and ground black pepper to taste 2 tablespoons olive oil 2 cloves garlic, minced 1 cup water 1 tablespoon anise seed 1 tablespoon sesame seed 1 large green bell pepper, julienned 1. Rinse and pat dry the roast. Coat the roast evenly with the flour; season with salt and pepper. 2. Heat the olive oil in a skillet over medium-high heat. Add the garlic to the hot oil; sear the beef in the oil until all sides are slightly browned. Transfer the roast to a slow cooker. Pour ... Read more